A taste of France

French Consul General Yves Perrin and wife Caroline with Mumbai chefs at the Gout de France/Good France preview at the French Residence

Foodies, rejoice! Following the success of the first Goût de France/Good France event, it will be held again on March 21 with a view to making it an annual spring event.
Goût de France/Good France, organized on the initiative of Alain Ducasse and the French Ministry of Foreign Affairs and International Development, showcases the French way of life, regional products and France as a tourist destination.
Now more than ever, gastronomy is a key part of France’s appeal to tourists. Over 1,500 chefs worldwide will once again pay tribute to the excellence of French cuisine and its emphasis on sharing, by preparing a special menu of recipes inspired by French expertise.
Participating restaurants are invited to design their menu based on the following sequence: aperitif and canapés, starter, main course(s), cheese, dessert(s), French wines and champagnes. The price is at the restaurant’s discretion and each participant will commit to donating 5% of the proceeds to a local NGO promoting health and the environment.
As a preview to this worldwide event, the Consulate General of France in Mumbai presented a soirée at the French Residence. Yves Perrin, Consul General of France and wife Caroline were there to warmly welcome the many guests.
The chefs who attended the preview presented the following dishes:
Botticino (Trident), Chef Ashish Bhasin: Coq au vin
The Chambers (Taj Mahal Palace), Chef Peter Coelho, Chef Zeeshan Memon: Oven Roasted Lamb Rack, Périgord Quinoa, Merlot Jus
Olive Bar & Kitchen, Chef Rishim Sachdeva, Chef Abhijeet Bitla: Chef 1: Chicken Liver Pate with Toasted Brioche, Caramelized Fig and Port Wine Reduction, Chef 2: Confit Asparagus, Smoked Young Cheese, Sunflower Seeds and Poached Egg Yolk.
The Sassy Spoon, Chef Irfan Pabaney: Cheese soufflé and apple walnut salad
Trendz (The Lalit), Chef Aungshuman Chakraborty: Chevre Chaud, Petite Salade de carpaccio de radis, Tartare de Tomate et Coulis de Fruits Rouges
Artisan (Sofitel Mumbai BKC), Chef Manav Kaul: Confit de canard et pommes sarladaises.
Yes, a hearty time was had by all!


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